For the Honey syrup: 4 tablespoons honeyZest and juice of a lemon Generous pinch of nutmeg

Pre-heat oven to 170°C

Add the almond essence, eggs, butter and sugar to the sour cream/buttermilk, mix well and leave to stand for about 15 minutes to let the sugar partially dissolve.

Sift the flour with the baking powder and mix into the creamed mix. Add the honey, lemon juice and zest and whisk gently to combine.

Line a high sided ring cake tin with baking paper or butter very well. Add a few flaked almonds to the tin, sticking them to the sides of the pan with a little butter to ensure they are evenly spaced, then pour in the cake batter.

Bake in a moderate oven for 45 minutes, or until a skewer can be removed cleanly.

To make the honey syrup, put the syrup ingredients to a generous bowl and heat in the microwave for a few seconds until runny.

Once the cake is cooked through, turn out onto a wire rack to cool. While still just warm, brush over the honey syrup.

Top with a cream cheese icing, a few flaked almonds and some lemon zest.